So one evening I had planned to make meatloaf and mashed potatoes for dinner but after a weekend of heavy eating decided I needed something lighter. Hence the great tzatziki experiment.
Many of the recipes I found called quite appropriately for Greek yogurt. Unfortunately all those recipes required overnight straining of the yogurt and I just didn't have time. Ina Garten came to the rescue once again with her modified tzatziki recipe.
I strained the plain yogurt for about two and half hours and had no idea that that much fluid was in yogurt. I did not drain the cucumbers nor shred them because I like a chunkier tzatziki especially since I was eating it on pita and not meat.
It really was great. Some commenters on the recipe said it wasn't authentic enough because it had sour cream in it. However, I thought it tasted just as good as the tzatziki I've had in restaurants. The sour cream is basically to enrich the otherwise rather bland plain yogurt and make it more like Greek yogurt.
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